"Pete C." > wrote in message
ster.com...
>
> Paco wrote:
>>
>> "Pete C." > wrote in message
>> ster.com...
>> >
>> > sf wrote:
>> >>
>> >> On Wed, 24 Nov 2010 17:46:50 -0600, Damaeus
>> >> > wrote:
>> >>
>> >> > What's the best method for getting a cheesecake off the base of a
>> >> > springform pan and onto something that allows slicing? My
>> >> > springform
>> >> > pan
>> >> > is a nonstick version and it's in immaculate condition. I don't
>> >> > want
>> >> > the
>> >> > cutting instrument to scratch the pan base, and I'm not sure a
>> >> > plastic
>> >> > cutting tool will be thin enough to cut it gracefully.
>> >>
>> >> Did you make that cheesecake already or are you thinking ahead?
>> >>
>> >> If you don't have a cake spatula (those long skinny ones), cut out a
>> >> round of waxed paper, foil or parchment to put on the bottom of your
>> >> springform before you make the crust.
>> >
>> > Cheesecake doesn't have a crust, that's why you use a springform pan.
>> > Parchment on the bottom helps a lot, but even with it I've had
>> > difficulties. Two layers of parchment and/or making the parchment come
>> > up the side of the pan slightly helps.
>>
>> Although the OP didn't state if it had a crust or not, many cheesecake
>> recipes call for crushed graham crackers or ginger snaps, mixed with
>> melted
>> butter & brown sugar, for a crust.
>
> "cheeseCAKE"
>
> Pie = crust
> Cake = no crust

"Boston Cream PIE"?

You're just being persnickety because the recipe title refers to "that
festering cesspool of humanity", New York City.

Paco wrote:
>
> "Pete C." > wrote in message
> ster.com...
> >
> > Paco wrote:
> >>
> >> "Pete C." > wrote in message
> >> ster.com...
> >> >
> >> > sf wrote:
> >> >>
> >> >> On Wed, 24 Nov 2010 17:46:50 -0600, Damaeus
> >> >> > wrote:
> >> >>
> >> >> > What's the best method for getting a cheesecake off the base of a
> >> >> > springform pan and onto something that allows slicing? My
> >> >> > springform
> >> >> > pan
> >> >> > is a nonstick version and it's in immaculate condition. I don't
> >> >> > want
> >> >> > the
> >> >> > cutting instrument to scratch the pan base, and I'm not sure a
> >> >> > plastic
> >> >> > cutting tool will be thin enough to cut it gracefully.
> >> >>
> >> >> Did you make that cheesecake already or are you thinking ahead?
> >> >>
> >> >> If you don't have a cake spatula (those long skinny ones), cut out a
> >> >> round of waxed paper, foil or parchment to put on the bottom of your
> >> >> springform before you make the crust.
> >> >
> >> > Cheesecake doesn't have a crust, that's why you use a springform pan.
> >> > Parchment on the bottom helps a lot, but even with it I've had
> >> > difficulties. Two layers of parchment and/or making the parchment come
> >> > up the side of the pan slightly helps.
> >>
> >> Although the OP didn't state if it had a crust or not, many cheesecake
> >> recipes call for crushed graham crackers or ginger snaps, mixed with
> >> melted
> >> butter & brown sugar, for a crust.
> >
> > "cheeseCAKE"
> >
> > Pie = crust
> > Cake = no crust
>
> "Boston Cream PIE"?

What does an incorrectly named cake have to do with things?

>
> You're just being persnickety because the recipe title refers to "that
> festering cesspool of humanity", New York City.

Nope, it doesn't matter where it's from, cheesecake does not have a
crust. Indeed I just baked a proper crust free cheesecake last night.

"Pete C." > wrote in message
ster.com...
>
> Paco wrote:
>>

>> > Pie = crust
>> > Cake = no crust
>>
>> "Boston Cream PIE"?
>
> What does an incorrectly named cake have to do with things?
>

You know exactly what my point was.

>>
>> You're just being persnickety because the recipe title refers to "that
>> festering cesspool of humanity", New York City.
>
> Nope, it doesn't matter where it's from, cheesecake does not have a
> crust. Indeed I just baked a proper crust free cheesecake last night.

Just because you say it is so, does not make it so, Sheldon. Good day.